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Chorizo Breakfast Mushroom Caps
For the Mushroom Caps
- 6 portobello mushrooms, stems and gills removed
- 4 tablespoons olive oil or ghee, divided
- 1, 16 ounce package frozen hash browns (or about 5 cups shredded potatoes)
- 1 teaspoon sea salt, divided
- 1/2 teaspoon black pepper
- 1 pound chorizo
- 6 eggs
For the Cilantro Sauce
- 1/2 cup cilantro, leaves and stems
- 2 tablespoons lemon juice (about 1 lemon)
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Preheat the oven to 350 F.
- Place the cleaned mushroom caps on a rimmed baking sheet. Brush the mushroom caps with 1 tablespoon oil, then season with 1/2 teaspoon sea salt and 1/4 teaspoon pepper, divided evenly amongst the mushrooms.
- Add the 3 tablespoons ghee or olive oil to a large pan over medium heat, then add hash browns and season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Cook 5 to 6 minutes, then flip, and cook an additional 3-4 minutes, or until the potatoes are crispy and cooked through.
- Fill the mushroom caps with the hash browns, then add the chorizo to a large pan over medium heat (you may use the same pan you cooked the hash browns in) and cook for 5-7 minutes until browned, breaking up the mixture into small crumbles as it cooks.
- Divide the chorizo evenly between the mushroom caps, layering on top of the hash browns.
- Make a small well in the chorizo and hash browns on each mushroom, then crack an egg. Season with salt and pepper to taste.
- Bake at 350 for 18 minutes for a runny egg yolk, and 25 minutes for a hard egg yolk.
- While the mushroom caps are cooking, blend together the cilantro, lemon juice, olive oil, salt, and pepper until smooth.
- Remove the mushroom caps from the oven, let cool, then drizzle with the cilantro sauce.